RAG Demo

Tag: Quick side

  • Jeera Rice

    Jeera rice is the standard rice of Punjabi restaurants and the easiest upgrade from plain steamed rice at home. It owes its popularity to the long-grain basmati of Punjab and Haryana, which cooks into separate, slender grains, and to cumin, a spice that pairs well with the dals and gravies of the region.

    The flavour is light and nutty. Cumin seeds fried in ghee release their aroma into the fat, which then coats every grain; a bay leaf and a couple of cardamoms add a faint perfume. The rice should be fluffy and dry, each grain long and intact, never sticky. A squeeze of lemon helps keep the grains white.

    It is served with dal makhani, rajma, kadhi, chole or any rich curry, and it is a fast side for weeknights because it takes barely 25 minutes from start to finish. Because it is mildly flavoured, it never competes with the curry it accompanies. Cooking it by the absorption method, with a measured amount of water and a tight lid, keeps the grains long and intact without draining away any flavour.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseRice
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / cumin seeds / ghee

    Ingredients

    • 1 1/2 cups aged basmati rice
    • 2 tbsp ghee
    • 1 1/2 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamom
    • 3 cloves
    • 1 small cinnamon stick
    • 2 3/4 cups hot water
    • 1 tsp salt
    • 1 tsp lemon juice
    • 2 tbsp chopped coriander

    Method

    1. Rinse the rice gently in 3 to 4 changes of water until the water is nearly clear. Soak 20 minutes, then drain well for 5 minutes.
    2. Heat ghee in a heavy-bottomed pot on medium. Add the cumin seeds and let them sizzle and turn a shade darker, about 30 seconds.
    3. Add bay leaf, cardamom, cloves and cinnamon and stir for a few seconds.
    4. Add the drained rice and stir very gently for 2 minutes so the grains are coated in ghee and turn opaque.
    5. Pour in the hot water, add salt and lemon juice, and bring to a boil on high.
    6. When most of the water on the surface has been absorbed and small craters appear, about 6 to 7 minutes, cover tightly and lower the heat to the minimum. Cook 10 minutes.
    7. Switch off and leave covered 5 minutes. Fluff with a fork, lifting from the bottom, and garnish with coriander.

    Tips

    • Aged basmati absorbs less water and elongates better than new-crop rice.
    • Lemon juice keeps the grains white and separate.
    • Do not stir after adding water; it breaks the grains and releases starch.

    Serve with

    Dal makhani, rajma, kadhi pakora or any Punjabi curry.

  • Aloo Pitika

    Pitika means mash, and Assamese cooks make it from almost anything: potato, brinjal, tomato, dried fish or masoor dal. Aloo pitika is the most common and often the first dish served on a plate of rice, alongside dal and a tenga. It is also a favourite comfort dish on rainy days with khichdi.

    The secret is pungent raw mustard oil, which gives the mash a sharp, nose-tickling edge that sets it apart from other potato dishes in India. Finely chopped raw onion and green chilli add crunch and heat, and coriander adds freshness. Some families mash in a boiled egg or a roasted dry red chilli for extra smokiness.

    At a glance

    RegionAssam
    CuisineAssamese
    DietVegan
    CourseSide dish
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / mustard oil / onion / green chilli

    Ingredients

    • 4 medium potatoes (about 500 g)
    • 1 small onion, very finely chopped
    • 2 green chillies, finely chopped
    • 2 tbsp finely chopped coriander
    • 1 1/2 tbsp raw mustard oil
    • 3/4 tsp salt
    • 1 dry red chilli, roasted (optional)

    Method

    1. Boil the potatoes in salted water or pressure cook for 3 whistles until completely soft. Drain and peel while still warm.
    2. If using the dry red chilli, roast it directly over a low flame for 10-15 seconds until it darkens and smells smoky, then crumble it.
    3. Mash the potatoes with your hands or a fork until smooth, leaving no lumps.
    4. Add the onion, green chillies, coriander, salt and roasted chilli.
    5. Pour in the raw mustard oil and mix well with your fingers so the oil is evenly absorbed.
    6. Taste and adjust salt, then shape into a mound or small balls and serve at room temperature.

    Tips

    • Mash the potatoes while warm; cold potatoes turn gluey and do not absorb the oil as well.
    • Use kachi ghani mustard oil and do not heat it – the raw pungency is the whole point.
    • Add a boiled egg mashed in for 'kani aloo pitika', a popular home variation.

    Serve with

    Rice, dal and masor tenga, or with khichdi.

  • Begun Bhaja

    Begun bhaja is the simplest of Bengali fries and one of the most loved. A plate of hot rice, dal and a slice of fried brinjal is everyday comfort, and begun bhaja is also one of the five fries traditionally served at Saraswati Puja and with khichuri on rainy days.

    Large round brinjals are cut into thick discs, scored, coated in a dry rub of turmeric, chilli powder, salt and a pinch of sugar, and shallow fried in mustard oil. The outside turns brown and slightly crisp while the inside goes soft and custardy. Some families dust the slices with a little rice flour or besan for extra crunch.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time15 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbrinjal / mustard oil / turmeric

    Ingredients

    • 1 large round brinjal (about 400 g)
    • 1/2 tsp turmeric powder
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp rice flour (optional, for crispness)
    • 5-6 tbsp mustard oil

    Method

    1. Cut the brinjal into 1.5 cm thick round slices. Lightly score both sides of each slice in a criss-cross pattern so the spices penetrate.
    2. Mix turmeric, chilli powder, sugar and salt. Rub the mixture evenly on both sides of every slice and leave for 10 minutes. The slices will release a little moisture.
    3. If using rice flour, pat a thin dusting on both sides of each slice and shake off the excess.
    4. Heat mustard oil in a flat frying pan until it smokes, then reduce the heat to medium.
    5. Place the slices in a single layer. Fry for 4-5 minutes until the underside is deep golden brown.
    6. Flip, add a little more oil around the edges if the pan looks dry, cover and cook on medium-low for 3-4 minutes until a knife slides through the centre easily.
    7. Remove onto a plate and serve immediately while the edges are still crisp.

    Tips

    • Brinjal soaks up oil quickly; resting the salted slices first draws out moisture and means they absorb less.
    • Covering the pan after flipping steams the centre so the slice is cooked through before the outside burns.
    • Choose a brinjal that is heavy and glossy with few seeds.

    Serve with

    Hot rice with masoor dal, or with khichuri on a rainy day.

  • Cabbage Thoran

    Thoran is the everyday dry vegetable dish of Kerala, served at almost every lunch and always part of the sadya. Any vegetable can be made into a thoran, but cabbage is the most common because it is cheap and cooks fast. The defining feature is the coconut mix, which is crushed, not ground, so it stays fluffy and moist.

    The cabbage is shredded very fine and cooked until just tender, keeping a little bite. The result is light, slightly sweet, mildly hot from green chillies, with turmeric-tinted flecks of coconut throughout. A spoon of thoran on the side of rice and fish curry or sambar is a staple Malayali plate.

    At a glance

    RegionKerala
    CuisineKerala
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time10 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscabbage / coconut / green chillies / shallots

    Ingredients

    For the coconut mix

    • 3/4 cup grated coconut
    • 2 green chillies
    • 2 garlic cloves
    • 3 shallots
    • 1/2 tsp cumin seeds
    • 1/4 tsp turmeric powder

    For the thoran

    • 400 g cabbage (about half a medium head), finely shredded
    • 1.5 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 2 dry red chillies, broken
    • 1 sprig curry leaves
    • 3/4 tsp salt

    Method

    1. Pulse the coconut, green chillies, garlic, shallots, cumin and turmeric in a grinder for 2-3 short bursts without water, or crush in a mortar, until coarse and fluffy.
    2. Toss the shredded cabbage with the coconut mix and salt by hand. Set aside for 5 minutes.
    3. Heat coconut oil in a wide kadai on medium heat. Add mustard seeds, and when they splutter add urad dal, red chillies and curry leaves. Fry until the dal is golden.
    4. Add the cabbage mixture and toss well to coat in the tempering.
    5. Make a well in the centre, cover and cook on low heat for 4-5 minutes. The cabbage will steam in its own moisture; no water is needed.
    6. Uncover and stir-fry on medium heat for 2-3 minutes until the cabbage is just tender and any moisture has evaporated. It should be dry and fluffy, not soggy. Serve warm.

    Tips

    • Shred the cabbage as fine as you can; thick pieces need water and lose their crunch.
    • Mixing the coconut in before cooking, as Kerala homes do, gives a more even flavour than adding it at the end.
    • The same method works for beans, beetroot or carrot.

    Serve with

    Kerala matta rice with sambar, moru curry or fish curry.

  • Beans Poriyal

    Poriyal is the generic Tamil word for a dry vegetable stir-fry, and beans poriyal is one of the most common on a weekday lunch plate. It is light, not oily, and relies on the freshness of the beans and a handful of grated coconut rather than spice powders. The same method works for cabbage, carrot or cluster beans.

    The beans are chopped very fine so they cook quickly and stay bright green with a slight bite. The tempering of urad dal adds a nutty crunch, and coconut gives sweetness. It is a side dish rather than a main, served alongside sambar or rasam with rice, and it travels well in a lunchbox.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time12 minutes
    Total time27 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfrench beans / coconut / urad dal / curry leaves

    Ingredients

    • 250 g French beans, strings removed, chopped into 5 mm pieces
    • 1 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 dry red chilli, broken
    • 1 sprig curry leaves
    • pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp salt, or to taste
    • 3 tbsp water
    • 1/3 cup freshly grated coconut

    Method

    1. Wash the beans before chopping, not after, so they do not get waterlogged. Chop them finely and evenly.
    2. Heat coconut oil in a kadai on medium heat. Add mustard seeds and let them splutter fully.
    3. Add urad dal and red chilli and fry until the dal turns golden, about 40 seconds. Add curry leaves and asafoetida.
    4. Add the beans, turmeric and salt and toss for 1 minute to coat in the oil.
    5. Sprinkle 3 tbsp water, cover and cook on low heat for 6-8 minutes, stirring once, until the beans are tender but still green with a slight crunch.
    6. Uncover and cook for another minute on medium heat to dry off any remaining water.
    7. Switch off the heat, add the grated coconut and toss well. Serve warm.

    Tips

    • Add coconut only after switching off the heat, otherwise it dries out and loses its sweetness.
    • Do not add too much water; the beans should steam, not boil.
    • A tablespoon of soaked moong dal cooked along with the beans makes a more filling version.

    Serve with

    Rice with sambar, rasam or mor kuzhambu.